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Individual Fruit Tarts
Short pastry
rolled out
to about 1/8-in thickness
12 tb Granulated sugar
2 tb Granulated sugar
to sprinkle on
rolled pastry
Apricot jam; warmed
Fresh fruit
such as
Golden Delicious apples,
Pears and so forth
Butter
1/2 Lemon, juice only
PREHEAT OVEN TO 425F.
Roll out the pastry and cut circles about 5-inches across using a cookie or biscuit cutter.
Gather into a ball the dough remaining from the cutouts, roll again and cut additional circles.
Sprinkle with about 2 tablespoons of sugar, stack with waxed paper between and refrigerate, or better, freeze.
Prepare the fruit by peeling, coring, slicing thinly and tossing with lemon juice.
Warm the jam using 1 tablespoon or 2 of water if needed.
Taking a disk of dough, turn the edges up as though making a small pizza.
Spread a little apricot jam over the pastry.
Put a few slices of overlapping fruit on, paint with more apricot jam, sprinkle with a tablespoon of sugar and dot with butter.
Bake for 15 minutes.
The pastry edges should be golden brown.
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